Cauliflower and Butternut Squash Casserole

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Serves 12

Ingredients

  • 1 large head cauliflower, florets only
  • 4 cups butternut squash, cubed
  • 4 cloves garlic
  • 1/4 cup cream
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1 1/2 cups Parmesan cheese, divided

Preparation

  1. Preheat oven to 350 F.
  2. In a large pot or steamer, steam cauliflower, squash, and garlic until tender, about 5 to 7 minutes. Drain well and transfer to a food processor. Puree until smooth, then move to a mixing bowl.
  3. Add cream, salt, pepper, thyme, and half of the Parmesan to the bowl and combine. Transfer mixture to a prepared glass or ceramic baking dish, top with remaining Parmesan cheese, and bake for 30 minutes. To brown the top, turn on broiler and bake for an additional 5 minutes.

Nutritional Information per Serving

  • 81 Calories
  • 4 g Fat
  • 12 mg Cholesterol
  • 326 mg Sodium
  • 7 g Carbohydrate
  • 1 g Fiber
  • 5 g Protein

Source: All Day I Dream About Food

Photo credit: MsZeto on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.